Food processing

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Food processing. / Mouritsen, Ole G.; Olsen, Karsten; Orlien, Vibeke.

Applied Food Science. ed. / Bart Wernaart; Bernd van der Meulen. Wageningen Academic Publishers, 2022. p. 157-185.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Mouritsen, OG, Olsen, K & Orlien, V 2022, Food processing. in B Wernaart & B van der Meulen (eds), Applied Food Science. Wageningen Academic Publishers, pp. 157-185. https://doi.org/10.3920/978-90-8686-933-6_9

APA

Mouritsen, O. G., Olsen, K., & Orlien, V. (2022). Food processing. In B. Wernaart, & B. van der Meulen (Eds.), Applied Food Science (pp. 157-185). Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-933-6_9

Vancouver

Mouritsen OG, Olsen K, Orlien V. Food processing. In Wernaart B, van der Meulen B, editors, Applied Food Science. Wageningen Academic Publishers. 2022. p. 157-185 https://doi.org/10.3920/978-90-8686-933-6_9

Author

Mouritsen, Ole G. ; Olsen, Karsten ; Orlien, Vibeke. / Food processing. Applied Food Science. editor / Bart Wernaart ; Bernd van der Meulen. Wageningen Academic Publishers, 2022. pp. 157-185

Bibtex

@inbook{0d97c93f65f94de39a592224e049b52c,
title = "Food processing",
abstract = "Food processing is about transforming raw food materials into food for consumption. Processing is carried out for multiple purposes, such as improving for palatability in terms of flavour and texture, improving nutritional value and bioavailability, eliminating possible toxic factors, as well as providing for conservation and storage ability. Food processing takes place both in home kitchens, restaurants, and industrial settings. It is necessary for providing food enough for the world{\textquoteright}s increasing population. However, food processing is also one of the important stressors on the global health of our planet and therefore needs to be carefully conducted to lead to a more sustainable global food system. In this chapter we illustrate the use of various fundamental food processing methods needed to produce the components of a meal according to a hypothetical menu. The menu is designed to place the focus on techniques which develop those flavours and textures that will facilitate the advancement of a green cuisine.",
author = "Mouritsen, {Ole G.} and Karsten Olsen and Vibeke Orlien",
year = "2022",
doi = "10.3920/978-90-8686-933-6_9",
language = "English",
isbn = "978-90-8686-381-5",
pages = "157--185",
editor = "Bart Wernaart and {van der Meulen}, Bernd",
booktitle = "Applied Food Science",
publisher = "Wageningen Academic Publishers",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - Food processing

AU - Mouritsen, Ole G.

AU - Olsen, Karsten

AU - Orlien, Vibeke

PY - 2022

Y1 - 2022

N2 - Food processing is about transforming raw food materials into food for consumption. Processing is carried out for multiple purposes, such as improving for palatability in terms of flavour and texture, improving nutritional value and bioavailability, eliminating possible toxic factors, as well as providing for conservation and storage ability. Food processing takes place both in home kitchens, restaurants, and industrial settings. It is necessary for providing food enough for the world’s increasing population. However, food processing is also one of the important stressors on the global health of our planet and therefore needs to be carefully conducted to lead to a more sustainable global food system. In this chapter we illustrate the use of various fundamental food processing methods needed to produce the components of a meal according to a hypothetical menu. The menu is designed to place the focus on techniques which develop those flavours and textures that will facilitate the advancement of a green cuisine.

AB - Food processing is about transforming raw food materials into food for consumption. Processing is carried out for multiple purposes, such as improving for palatability in terms of flavour and texture, improving nutritional value and bioavailability, eliminating possible toxic factors, as well as providing for conservation and storage ability. Food processing takes place both in home kitchens, restaurants, and industrial settings. It is necessary for providing food enough for the world’s increasing population. However, food processing is also one of the important stressors on the global health of our planet and therefore needs to be carefully conducted to lead to a more sustainable global food system. In this chapter we illustrate the use of various fundamental food processing methods needed to produce the components of a meal according to a hypothetical menu. The menu is designed to place the focus on techniques which develop those flavours and textures that will facilitate the advancement of a green cuisine.

U2 - 10.3920/978-90-8686-933-6_9

DO - 10.3920/978-90-8686-933-6_9

M3 - Book chapter

SN - 978-90-8686-381-5

SP - 157

EP - 185

BT - Applied Food Science

A2 - Wernaart, Bart

A2 - van der Meulen, Bernd

PB - Wageningen Academic Publishers

ER -

ID: 326026060